-
1
For the meat loaf: Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
-
2
Place 4 eggs in a pot, cover with water, place over high heat and bring to a boil.
-
3
Then cover the pot, remove from the heat and let stand 10 minutes.
-
4
Crack the shells and soak a few minutes in cold water.
-
5
Peel and dry on paper towels.
-
6
Heat the 2 tablespoons EVOO in a skillet over medium-high heat.
-
7
Add the celery, garlic and onions, season with salt and pepper and cook to soften, 7 to 8 minutes.
-
8
Deglaze with the beer.
-
9
Cool.
-
10
Soak the bread with the milk.
-
11
Place the meat in a bowl, add the thyme and sprinkle with salt and pepper.
-
12
Squeeze out the liquid from the bread and rub between hands to crumble as you add to the meat.
-
13
Add the blue cheese, Cheddar, Worcestershire sauce, the remaining egg and the cooled vegetables.
-
14
Mix to combine.
-
15
On the baking sheet form half the meat into a 10-inch long by 4-inch wide brick.
-
16
Then center the hard-boiled eggs lengthwise down the loaf.
-
17
Top with the remaining meat and form a loaf.
-
18
Coat the meatloaf with overlapping straps of bacon.
-
19
Wrap and store for a make-ahead meal or bake right away.
-
20
Bake the loaf 1 hour on the center rack.
-
21
Then switch on the broiler and brown the bacon top until crisp.
-
22
Let stand a few minutes, and then slice and serve with the salad.
-
23
For the salad: When the loaf is about ready, grate the shallot in a bowl.
-
24
Add the vinegar, Dijon and lemon juice, and season with salt and pepper.
-
25
Whisk in the remaining EVOO, about 1/3 cup.
-
26
Toss with the spinach and adjust the seasoning with salt and pepper.
-
27
Slice the meat loaf and serve with the spinach salad.
